Thank you for not telling us your life story and how you felt about your grandmother when she made corn for you. Just the info, that's all we needed to hear, and you delivered.
You can cook the corn any way you like. Cooking in the microwave is quick and easy. This should work whether you microwave it, boil it etc. It’s not going to work raw because the husk will be too tight on the ear. Thanks for watching. Check out all our farm videos to monitor our crops throughout the growing season.
Great tip ! Although I soak the corn in water for about 10 minutes, then microwave about a minute and a half each side ( total of 3 minutes) and I always thought that soaking it helps the silk come off easier as well . But I like your method, thanks 🙏
When he did his magic trick my first conscious thought (once I wiped the dribble from my chin) was GET OUTTA HERE! Hmmpf. Second week or so in July when my drought stressed corn makes I'm gonna try this one! Dittos on the 40 years thing.
I’ve been cooking corn in the microwave for years. 3 1/2 minutes in my microwave works great. It steams the corn right in the husk. Let it sit afterwards for a minute or two before peeling… then take a stick of butter and rub the end along the corn and apply garlic salt. I like keeping the stem as a handle. I will try cutting the base circumference and peeling the husk like you suggested next time I cook some. Thanks.
I used to steam corn because it kept the flavor in, but I gave this a try and found it seems to taste the same as steamed. The only difference was where I learned this method they cut the end off before cooking. I like this method because it’s soft and easier to slice through..
It tastes the same as steam because you are essentially steaming it inside of the corn husk. The microwave would make the husk into a container for all the moisture coming off the corn as it cooks.
@@georgewhitehead8185 Why are there people like you on this earth? You have no reason to doubt this person. Does it make you feel like a big man to call people liars? smh
OMG. I just tried this and it’s so easy. I cut the end before microwaving it (because I forgot you did it afterwards) and it worked fine. (Less handling of the hot corn too.)
Great video! That’s the way I’ve been doing it for decades, except I cut the bases off before putting them in the microwave. Too I only do 3 minutes because the resting time will finish it to target temp, and still keep the kernels al dente.
I have been using the microwave method for a few years and it works great. Eight minutes for 2 ears seems too long though. I usually cook 2 ears for only 4-5 minutes.
Once you have it cooked and shucked (I use this method) getting the kernals off the cob is super-easy if you have a mandolin. Set it to the widest setting, place over a bowl and zip-zip-zip - kernals stripped.
Thank you. Pro tip: The two ear microwave time is 6 minutes, or 50% more than one, not 8 minutes, double the time of a single ear. Bonus tip: After removal, allow the cooked ears to sit on the plate for 5 minutes or so. They get extremely hot and need to cool down a bit to safely handle them for shuck and silk removal.
This man is a genius! (I suppose it would work when you grill the corn with the leaves still intact, too. Or you could micro-zap the corn, cut & squeeze, THEN put it on the grill for a minute or two.)
Is the 3 or 4 minutes just for shucking purposes? Once shucked like this do you still need to roast or boil the corn for additional time? If so, how long?
